Rose Water and Orange Blossom Baklava Recipe

Name: Rose Water and Orange Blossom Baklava
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound walnuts, lightly toasted and roughly ground in a food processor or blender; 1 1/2 teaspoons ground cinnamon; 2 tablespoons granulated sugar; 1 package phyllo pastry; 1 cup unsalted butter, melted; 1 cup water; 1 cup sugar; 1 cup honey; 1 lemon, zested; 1 teaspoon rose water; 1 teaspoon orange blossom water; This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions …

Servings: persons

1 pound walnuts, lightly toasted and roughly ground in a food processor or blender
1 1/2 teaspoons ground cinnamon
2 tablespoons granulated sugar
1 package phyllo pastry
1 cup unsalted butter, melted
1 cup water
1 cup sugar
1 cup honey
1 lemon, zested
1 teaspoon rose water
1 teaspoon orange blossom water
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

1
Preheat the oven to 350 degrees F.
2
Combine the walnuts, cinnamon and sugar in a large bowl and set aside.
3
In the bottom of a greased 9 by 13-inch pan, put 1 layer of phyllo and brush liberally with butter.
4
Repeat 6 more times, buttering each delicate layer, until you have 7 layers of phyllo.
5
Spoon 1/3 of the nut mixture over the phyllo and top with 5 more individually buttered sheets of phyllo.
6
Repeat the process 2 more times and finish with 7 layers of phyllo.
7
Brush the final layer with butter and bake until golden brown, about 50 minutes.
8
While the baklava is baking, make syrup.
9
Add all of the syrup ingredients to a medium pot and bring to a boil over medium-low heat.
10
Reduce the heat to low and simmer for 10 minutes.
11
Remove the baklava from the oven and pour the syrup evenly over the top.
12
Cut into squares or diamonds and serve.

1566

kcal

Calories

120

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound walnuts, lightly toasted and roughly ground in a food processor or blender, 1 1/2 teaspoons ground cinnamon, 2 tablespoons granulated sugar, 1 package phyllo pastry, and more.

Yes, Rose Water and Orange Blossom Baklava falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rose Water and Orange Blossom Baklava

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions